Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 10233 | 2019-04-08 01:27:14 | 65.27 | 96% |
| 4551 | 2018-06-28 00:00:00 | 72.03 | 97% |
| 3682 | 2018-05-17 00:38:35 | 67.23 | 96% |